Ingredients with Measurements:
- 1 lb lamb or beef, cut into small pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 2 green chili peppers, chopped
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp salt
- 4 cups water
- 1 cup yogurt
- 2 eggs
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1 can of Foul (fava beans)
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the meat and cook until browned on all sides.
2. Add the onion and garlic to the pot and cook until the onion is translucent.
3. Add the tomatoes, green chili peppers, tomato paste, cumin, coriander, turmeric, black pepper, and salt. Stir well and cook for a few minutes.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 1 hour or until the meat is tender.
5. In a blender or food processor, blend the yogurt and eggs until smooth.
6. Add the yogurt mixture to the pot and stir well. Cook for another 5 minutes.
7. Add the fresh cilantro and parsley to the pot and stir well.
8. In a separate pot, heat the Foul over medium heat.
9. Serve the Yemeni Saltah with Foul on the side.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
Medium-high heat for cooking the meat
Low heat for simmering the mixture
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Lamb or beef can be substituted with chicken or turkey
- Green chili peppers can be substituted with jalapeno peppers
- Fresh cilantro and parsley can be substituted with dried herbs
Variations:
- Add potatoes or carrots to the pot for extra vegetables
- Use different types of beans instead of Foul
- Add some lemon juice for extra tanginess
Tips and tricks:
- Make sure to brown the meat well for extra flavor
- Use a blender or food processor to make the yogurt mixture smooth
- Adjust the amount of chili peppers according to your spice preference
Storage instructions:
Store the Yemeni Saltah in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Yemeni Saltah in a pot over medium heat until heated through.
Presentation ideas:
Serve the Yemeni Saltah in a large bowl and garnish with some fresh cilantro and parsley.
Garnishes:
Fresh cilantro and parsley
Pairings:
- Serve with some warm pita bread or rice
- Pair with some pickled vegetables or olives
Suggested side dishes:
- Hummus
- Baba ganoush
- Tabbouleh salad
Troubleshooting advice:
- If the mixture is too thick, add some more water to thin it out
- If the meat is tough, let it simmer for a longer time until it becomes tender
Food safety advice:
- Make sure to cook the meat thoroughly before adding the other ingredients
- Store the Yemeni Saltah in the refrigerator and consume within 3 days
Food history:
Yemeni Saltah is a traditional Yemeni dish that is usually served for breakfast or lunch. It is a hearty and flavorful stew that is made with meat, vegetables, and spices.
Flavor profiles:
The Yemeni Saltah is a spicy and tangy stew that is rich in flavor. The meat is tender and juicy, and the vegetables add a nice crunch to the dish.
Serving suggestions:
Serve the Yemeni Saltah with some warm pita bread or rice for a complete meal.
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Region: Yemeni